by Jason Osborne
Yield one 9″ cake
- 2 sticks unsalted butter, at room temperature
- 1 cup solid shortening (or one stick if you have those)
- 5 extra large eggs, at room temperature
- 3 cups sugar
- 1/2 cup cocoa powder (non-Dutch processed)
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 cup whole milk
- 1/2 tsp baking powder
Preheat the oven to 325. Butter and flour a 9″ tube pan. You can choose to use cooking spray and line the bottom with parchment paper if you have a dark pan. I used the first method and used parchment paper anyway, because that’s what my grandmother always did.
Cream butter, shortening, and sugar in the work bowl of a stand mixer with the paddle attachment at medium speed until light and fluffy. Stop and scrape the sides of the bowl between each step. Add eggs one at a time until each is well incorporated. Sift the dry ingredients together to combine and add to the work bowl alternately with milk in several increments until well incorporated. Add vanilla and mix for another 30 seconds.
Pour into prepared pan and smooth the top. Jiggle the pan a bit or drop it against the counter a few times to remove air bubbles. Bake for one hour and 25 minutes or until an inserted cake tester removes clean. Remove to a wire rack and cool for 20 minutes before turning out.
Chocolate Buttercream Frosting
makes about 2.5 cups
- 4 cups powdered sugar
- 4 tsp cocoa powder (non-Dutch processed)
- 1 stick butter, at room temperature
- 2 tsp water
Cream butter using the whisk attachment of the stand mixer. Add the sugar and mix until combined. Add the cocoa powder and mix until the frosting becomes thick. Add enough water until the mixture becomes spreadable.